Name:____________________________________________
Food Safety Test
/50 marks
Part 1: Multiple Choice—Circle the MOST correct answer. ( /5 marks)
1) What is the minimum amount of time you should scrub your hands?
a)
b)
c)
d)
20 seconds
30 seconds
40 seconds
One minute
2) Which of the following are food-borne illness(es)?
a)
b)
c)
d)
Salmonella
Campylobacter
E-Coli
All of the above
3) Which of the following is not a safe way to defrost raw meat?
a)
b)
c)
d)
In the refrigerator
On the counter
In the microwave
You should never cook meat from frozen
4) Which foods are most likely to carry salmonella?
a)
b)
c)
d)
poultry, dairy, and eggs
poultry, dairy, and fruit
flour, grains, and dairy
candy, cakes and crackers
5) Which of the following is not a safe way to put out a grease fire?
a)
b)
c)
d)
water
fire blanket
salt
baking soda
Part 2: True or False—in the space provided, write the full word TRUE or
False ( /14 marks)
1)________________ Cold foods must be kept cold and warm foods cool.
2)________________ Sponges are always the cleanest way to wash dishes.
3) ________________ The danger zone is the temperature range at which
bacteria multiple rapidly.
4) ________________ Elderly people and adolescents are most at risk for food
poisoning.
5) ________________ A dull-ish knife is the safest to use when dealing with
skinned fruit.
6) ________________ A Chef’s/French knife is the most frequently used knife.
7) ________________ It’s completely safe and sanitary to perform tiktoks in the
kitchen while you prepare food.
8) ________________ You should aim the fire extinguisher at the top of a fire.
9) ________________You should keep your drawers open to help speed up the
process of food preparation.
10) ________________ Washing fruits and vegetables thoroughly can actually
remove some of the pesticides and insecticides used to grow them.
11) ________________ Mrs. Rabeau is my favourite teacher.
12) ________________ A paring knife is best used for punching through the tough
skin of fish and meats.
13) ________________ When you break a glass, the best method is to place it
gently on top of the garbage.
14) ________________ Aluminum foil can be used in the microwave
Part 3:
1) Define each letter in the acronym used for identifying Potentially
Hazardous Foods. ( /6 marks)
F: ________________________________________
A: ________________________________________
T: ________________________________________
T: ________________________________________
O: ________________________________________
M: ________________________________________
2) Draw a picture or explain in detail, how to set up your sink for dish
washing and what steps need to be taken to make sure the kitchen is
clean/sanitary. ( /8 marks)
Part 4: Identifying potential problems—find at least 10 problems in the
kitchen below AND indicate how you would fix it. ( /10 marks)
1)____________________________________________________________________________
2)___________________________________________________________________________
3)___________________________________________________________________________
4)___________________________________________________________________________
5)___________________________________________________________________________
6)___________________________________________________________________________
7)___________________________________________________________________________
8)___________________________________________________________________________
9)___________________________________________________________________________
10)__________________________________________________________________________
Part 5: Written response
a) An ounce of prevention is worth a pound of cure. What TWO (2)
recommendations would you make to someone who is concerned about
food-borne illness on how to limit the risk of contamination. ( /2 marks)
i)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
ii)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
b) If you were preparing grilled chicken and a salad for dinner, what would
you do to avoid cross-contamination? ( /1 mark)
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
c) Explain the proper method for washing your hands before food
preparation, giving as much detail as you can. ( /4 marks)
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
BONUS: You’ve noticed your family is throwing away a lot of food. What advice
would you provide to them about avoiding this? How would you explain the
importance?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
BONUS: What elements do you feel are the most important to being successful
in a food lab? What makes an effective team? How will you ensure that you are
a positive addition to your cooking group?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________